Tuesdays with Dorie BWJ: Popovers

My first couple of years at Wellesley, there was a restaurant in “the Vill” called Popovers. Popovers served, you guessed it, popovers…giant, bowl-sized popovers that could be ordered on their own with butter and jam or used as a vessel for one of a zillion different (mostly mayo-based) salads. This place was clearly an old-school institution and I thought the concept was so entertaining, that when I returned from my junior year abroad, I was kind of confused and heartbroken to see it had closed. (I have heard that there’s something similar here in NYC, but I haven’t been.)

That place is what sprang to mind when it was announced we’d be baking the late, great Marion Cunningham’s popovers this week. There’s something fun and kind of magical about popovers–how does such a runny, crepe-like batter explode and mushroom like that in the oven? And because they are hollow inside, eating them is kind of like eating air. They do take a while to crisp and dry out, and there’s no peeking in the oven (unless you have a working oven light), so if you are an impatient type, these may test you a bit. But that’s the only hard part….the batter is sooo easy to make…a 15 second blender blitz and it’s done. I happen to have a popover tin that was gifted to me, but you certainly don’t need one. A muffin tin works, and Marion even used custard cups in the BWJ episode.

We had ours for breakfast…some with honey, some with jam. I heard a savory twist with cheese and herbs is tasty, too.

Share this:

Like this:

Related

Wow, you are the first member of the group with THE original popover pan…. (sorry to admit that, but I am jealous!!! I’ve been looking online but apparently it’s impossible to get them in my country).
Well, your popovers looks fabulous!
I’ve made some sweet and some cheesy (Grana cheese) adding rosemary and spices…
This recipe is definitely a winner

Beautiful popovers! And I love the idea of serving popovers at restaurants, I think Tyler Florence does at one of his restaurants here on the west coast too. I’d love to try a huge one with a salad inside!

That sounds like it was a great place for University kids to hang out – too bad it didn’t last. We loved these and my nieces are looking forward to trying them again, perhaps with some of the sweet or savoury variations we’ve seen on other folks’ posts.

Looks gorgeous…it’s the pan, I have it, too, and believe me, that pan is magic! I love them, like you with honey/jam, but also we love them with cheese and herbs and as Yorkshire Pudding. The pan is more toward the front than the back in my pantry…lol. Fun to read about your memories of the huge popovers…I love the image of that in my mind. Hey, are you there…have you picked yourself up yet since I actually posted the right recipe on the right day in the right manner? Just checking.😉

You popovers look absolutely gorgeous! I’ve never had these or even heard of these before. They were a bit confusing to me, but I’ve loved reading how much they are a part of people’s lives and upbringing! I’d love to try them at that restaurant!

Indeed there used to be a brunch place on the UWS by Barney Greengrass on Amsterdam Ave and 86th called Popover, but I don’t know if it’s there anymore. They, too, had giant bowl sized popovers in a variety of flavors – but theirs seemed to be more inspired by crepe/omelet filings. And when you first arrived they served you a basket of mini/normal sized popovers with a crock of strawberry butter. So freakin’ good. I hope to make a run back up to the UWS in a few weeks and see if it’s still there.

I enjoyed your post,I used to make popovers for breakfast many moons ago when I was a stay at home mom. We had some filled with a scrambled egg, meat & cheese combo, as well as buttered with jam or honey. I think this is a perfect Sunday brunch idea…Now I can’t wait for the weekend!